Zesty Tofu Bowls
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Zesty Tofu Bowls

Zesty Tofu Bowls

with Lime Aioli

Peppers, zucchini and tofu are a match made in heaven. This dish capitalizes on this trio, with fluffy basmati rice and a creamy lime aioli to top it all off. It's truly the perfect bright and punchy bowl!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time10 minutes


serving amount

1 unit


(Contains Soy)

2 tbsp

Enchilada Spice Blend

(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)

1 unit

Red Onion

1 unit

Sweet Bell Pepper

4 tbsp


(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

2 unit

Garlic, cloves

1 unit


½ cup

Cheddar Cheese, shredded

(Contains Milk)

1 unit


¾ cup

Basmati Rice

2 unit

Green Onion

Not included in your delivery

0.13 tsp


0.13 tsp


1.5 tbsp



Nutrition Values

Calories930 kcal
Fat51 g
Saturated Fat12 g
Carbohydrate85 g
Sugar9 g
Dietary Fiber8 g
Protein33 g
Cholesterol50 mg
Sodium1010 mg
Trans Fat0.5 g
Potassium800 mg
Calcium850 mg
Iron6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Spoons
Measuring Cups
Small Bowl
Large Non-Stick Pan
Large Bowl


Cook rice
  • Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
  • Once boiling, add rice, and half the Enchilada Spice Blend then reduce heat to low.
  • Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.
  • Meanwhile, peel, then thinly slice onion.
  • Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
  • Peel, then mince or grate garlic.
  • Core, then cut pepper into 1/4-inch slices.
  • Thinly slice green onion.
  • Zest, then juice half the lime. Cut remaining lime into wedges.
Cook veggies
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1 tbsp (2 tbsp) oil, then peppers, zucchini, onions and half the garlic.
  • Cook, stirring occasionally, until veggies are tender-crisp, 6-8 min.
  • Season with salt and pepper.
  • Transfer to a large bowl, then cover to keep warm.
Cook tofu
  • Pat tofu dry with paper towels, then crumble into pea-sized pieces.
  • Reheat the same pan over medium-high.
  • When hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook, stirring occasionally, until tofu is golden-brown all over, 6-7 min. 
  • Add remaining Enchilada Spice Blend, remaining garlic and 1 tbsp (2 tbsp) water. Cook, stirring often, until fragrant, 1 min.
  • Season with salt and pepper, to taste.
Make lime aioli
  • Meanwhile, add mayo, half the green onions, 1 tsp (2 tsp) lime zest and 1/2 tbsp (1 tbsp) lime juice to a small bowl.
  • Season with salt and pepper, then stir to combine.
Finish and serve
  • Fluff rice with a fork and season with salt. 
  • Divide rice between bowls. Top with veggies, then tofu and cheese.
  • Dollop lime aioli over top.
  • Sprinkle with remaining green onions. 
  • Squeeze a lime wedge over top, if desired.
Modularity step (under step 4)

If you've opted to get tofu, pat tofu dry with paper towels, then crumble into pea-sized pieces. When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook it in the same way the recipe instructs you to cook the beef, until golden-brown all over, 6-7 min. Disregard instructions to drain excess fat.